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Sweet and sour cabbage Japanese style


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For 4 people
8-10 white cabbage leaves
1 medium onion
2 cloves garlic
2 tablespoons sesame oil
2 tablespoons soy sauce (shoyu or tamari)
1 tablespoon agave syrup
100 ml of water


Peel the cabbage and cut into very thin slices, overlapping the leaves together, resulting in a chiffonade.
Chop the onion and the garlic.
Prepare the sweet and sour sauce by whisking together water with soy sauce and agave syrup.
Heat the wok, add the oil, onion and garlic and sauté berevemente, stirring constantly with wooden chopsticks (or a spoon).
Add the cabbage and sour emulsion chiffonade , then stir well and cover with a lid, and cook sweet flame for about 10 minutes.
When the cabbage is still pretty crunchy, turn off the heat and serve with Basmati rice or fragrant Thai jasmine rice.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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